My girls love waffles and this recipe has become our new favorite. These waffles are nice and fluffy with a soft interior and crispy outside, unlike many baked goods that are made with whole wheat flour that can be dry, dense and take some getting used to. Skip the syrup with these waffles and just pile high with fresh (or frozen and thawed) fruit and plenty of lightly sweetened whipped cream.
6-8 hours (or overnight) before you want to make your waffles mix your flour, dairy, and butter or oil.
When you are ready to make your waffles take out your waffle iron and plug it in. One with nice big indents is best for this kind of recipe (generally a called a Belgian waffle iron) but, any waffle iron will do. Separate your eggs and place the yolks in with the soaked flour mixture and place the whites in another bowl and set aside. Also add to the flour mixture your powder, soda, salt, and sweetener and vanilla, if using. Mix this all together.
Now take your egg whites and beat until soft peaks. This should only take a couple of minutes. The whites should all be bubbly and you should be able to see little bubbles all over. Once you have soft peaks add this to your flour mixture and fold in gently. The point here is to keep as many of those little bubble you just made in your waffle mix. Mix until you cannot see any more big patches of whites.
When your Waffle iron is nice and hot, (which it should be by now) add batter to your iron. I’m not going to tell you how much because all irons are different. For me it uses about the same amount as with normal waffles. You will have to experiment to see how much is needed. Cook until golden brown. Again this is different for all waffle irons you will have to experiment with yours to see how long. When done either serve immediately or if you like to eat as a family turn your oven on to 200 degrees and place them in a single layer on the oven rack to keep warm.
If you love a dense, moist, flavorful rye bread, you will love this! It is the Easiest Bread I’ve ever made! No kneading, no proofing… It keeps very well and makes wonderful sandwiches and heavenly toast!
Stir together the sourdough starter, water, flours, salt and caraway seeds. Stir it well and cover tightly with plastic wrap. Let rest at room temperature for 12 hours.
Butter a 2.5 quart Crockpot.
Pour a Tablespoon of Extra-virgin olive oil onto your bread board or counter and smear it around with your hand to make a place to dump out the dough.
Scoop the dough out of the bowl. It will be very soft and sticky. Gather it up with a dough scraper or spatula, and place it in the Crockpot.
Put on the lid and set the temperature on “high” and cook for 2 hours.
Use a knife to loosen from the sides of the crockpot.
Remove the loaf to a cooling rack. Allow to cool quite a bit before attempting to cut your loaf.
Cool completely before storing it on the counter or in the refrigerator in a plastic bag. It will keep for a few days on the counter, and much longer in the fridge.
This bread makes heavenly toast. Serve with real butter or cream cheese, or make into sandwiches.
The caraway seeds may be omitted if you prefer.
I have a sort of standard pancake recipe I use, but I am always playing with the ingredients and trying different blends to get that perfect pancake. If you are a fan of fluffy, super tender pancakes, then you’ll love this particular variety I came up with. The sweet almonds and nutty buckwheat are a match made in heaven.
Pour almonds, buckwheat and kefir (or yogurt plus milk) into a blender. Stir gently with a spoon to combine. Place lid on the blender and leave on the counter for 8-24 hours to soak.
The next day, add remaining ingredients to the blender and blend on high until smooth and thick. You may need to add a little more milk to blend it well, but don’t add too much. The secret to fluffy pancakes is having a thick batter.
Once blended, allow to rest ten minutes.
Preheat a well-seasoned cast iron skillet on medium low. Lightly oil it with coconut oil. Pour batter in the size you would like. Cook until edges look dry (about 3-4 minutes) and flip. Cook on remaining side. Remove pancake to a plate and keep warm in the oven. Repeat with remaining batter.
Delicious, cinnamony muffins are a perfect fall treat. With fresh apple chunks mixed in, it stays moist and fresh. Recipe altered from Elana Amsterdam’s book: The Gluten-Free Almond Flour Cookbook
Preheat oven to 350°F. Line muffin pan with paper liners.
In a large bowl, combine almond flour, sea salt, baking soda, arrowroot powder, and cinnamon.
In a smaller bowl, whip bacon fat, honey, eggs and vanilla together.
Stir the wet ingredients into the dry ingredients and fold in apples.
Spoon batter into the paper liners.
Bake for 30-35 minutes or until muffin tops are golden brown.
Let sit for 20 minutes, then serve with a pat of butter.
I’m always running behind getting dinner on the table. So when I want an easy meal, I make a homemade pizza. What is so easy is that the crust takes hardly any time to prepare and, while I am waiting for it to rise, I am preparing my toppings! Because of the sprouted flour used, the flavor has a natural sweetness and nuttiness to it, which I love!
In a small bowl, add 1/2 cup of lukewarm water, 1 teaspoon of honey and the yeast (to proof yeast).
When yeast is proofed, mix with the flour, salt and honey (optional) in another bowl and stir.
Add 3/4 cup of water to start and add more, if needed, until the ingredients hold together.
Form into a ball and set aside for 10-20 minutes until it doubles in size.
Use in my Chicken Pesto Pizza recipe!
It is that time of year again, sending my kids off to school. For me that means quick and healthy breakfasts for kids on the go. These are perfect for those mornings.
In a medium sized bowl combine Oatmeal, Whole Wheat Pastry flour, and orange juice.
Mix until moistened.
Let set for 6-8 hours (overnight).
Add succanat, cinnamon, baking soda, salt, coconut, egg, vanilla, and dried fruit mix until combined.
Pour into 9×13 baking dish and bake for 15-20 min.
Cut into bars and wrap.
Store in air tight container.
The idea for these muffins came from my mother’s rhubarb orange pie, which she makes every year during rhubarb season. The rhubarb and orange mix wonderfully, the tartness and sweetness of both the rhubarb and orange mix are tasty in an unexpected way.
Mix the buttermilk, whole wheat flour, and butter or oil. Cover and let sit over night or 6-8 hours.
In the morning when you are ready to bake heat the oven to 375 degrees. Mix in the eggs, sucanat, orange rind, and rhubarb. You will most likely need to do this with your hands, it’s ok, get your hand messy.
Once this is all mixed in add the baking powder, baking soda and salt and mix in well, also with your hands. Once mixed well divide between 12 muffin tins and bake for 15- 20 minutes.
There you have it. Slather with butter and enjoy warm from the oven.
These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it’s easier to digest than Tapicoa, so that’s what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.
Preheat the oven to 400 degrees.
Put all of the ingredients except the jalepeños in the blender. Pulse several times until well combined. Scrape down the sides and pulse a few more times.
Stir in the jalepeños. Store in the refrigerator up to a week if you would like, otherwise proceed with baking.
Fill the mini muffin cups all the way to the top.
Bake for 15-20 minutes until well puffed and slightly golden. Remove from the oven and allow to cool on a wire rack. The puff will NOT sink. They will stay nice and firm and will be crunchy on the outside and very chewy on the inside. It is an interesting texture, but delicious.
Serve warm or reheat later.
This recipe was slightly adapted from Simply Recipes.
Silicone Mini Muffin Tray. Safe up to 600 degrees! Click the image to purchase from Amazon and support Eat Nourishing.
These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.
These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.
Beat the eggs and salt in a bowl. Add honey and vanilla.
Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.
Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.
Heat a 10″ cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary.
Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That’s okay. When they are rolled up you can’t see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds.
Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.
Stir the batter between each crepe. Repeat with remaining batter.
Stack finished crepes on top of one another to keep warm and flexible.
Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!
*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise. Omit for a GAPS legal recipe.
Separate each crepe with a sheet of parchment and freeze in air-tight container. Thaws in a few minutes on the counter.
Sprouting wheat not only deactivates anti-nutrients that can interfere with proper digestion and absorption of minerals in the wheat, but it also provides a boost in nutrition, bringing into play enzymes and vitamin C that do not exist in un-sprouted wheat. This dense, satisfying loaf is easy to make, and freezes well.
First, sprout the wheat: Pour 2 cups of wheat berries into a wide-mouthed canning jar. Fill the jar with filtered water, cover with either a sprouting lid, or a canning ring over a piece of cotton cloth. Let it sit on the counter overnight, or 8 hours.
Drain the water out of the jar, fill again with water and drain well. Rinse the wheat berries, in this way, twice a day, until the little sprouts that are growing are slightly less than the length of the wheat kernels. Be sure you are looking at the sprouts, and not the little fine rootlets. Depending on the conditions in your kitchen, it can take 1 to 3 days for the wheat to sprout sufficiently. Watch them carefully. If they get too long, the sprouts will taste bitter. It is not a good idea to store them in the refrigerator. They will continue to grow.
Prepare a baking pan by lightly greasing with coconut oil, or put a silicone baking mat on a baking sheet.
Put the sprouted wheat berries into the bowl of a food processor with a metal blade. Add raisins and salt. Attach the lid.
Pre-heat oven to 225 degrees F.
Turn on the processor and let it run for 2 minutes. The dough should be soft and not very grainy at all.
Grease your hands with coconut oil (Important! This dough is STICKY!)
Remove the dough from the processor and on your baking pan, form it into a rectangular flat loaf that measures 4 inches by 8 inches.
Bake at 225 for 3 hours. Allow to cool, completely, on a wire rack before slicing.
Serve with butter, nut butters, honey, fruit spread, or simply plain!
This bread freezes well when tightly wrapped and makes a lovely gift for a like-minded friend along with a jar of your favorite topping or even a package of grass-fed butter.
I like to make 4 at a time, which only takes a few more minutes and saves much time and clean-up in the long run. I simply sprout 4 jars of wheat berries. It smells wonderful when it is baking.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.